Stuffed cabbage

Ingredients for 4 servings:

• 500 g pork mince
• 250 g rice, pre-cooked, cooled
• 1 egg(s)
• 1 m.-large white cabbage, roughly chopped
• 1 tbsp lard
• 200 g smoked ham, diced
• 1 large onion(s), diced
• 3 garlic cloves, crushed
• 2 bay leaves
• 1 bell pepper(s) (cherry pepper), dried
• 3 tbsp smoked paprika powder (or sweet paprika)
• ¾ liter broth
• ½ tsp, leveled caraway seeds, ground
• Salt and pepper to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty main meal Hungarian style

Mix the minced meat with the egg, rice, a tablespoon of paprika, pepper, and salt. Form 6-8 dumplings and set aside. Brown the ham in the lard. Add the onions and garlic and sauté. Add the bay leaves and pour in half of the broth. Add half of the chopped white cabbage to the pot and press down lightly. Sprinkle with a tablespoon of paprika. Place the meatballs on top of the white cabbage and add the cherry peppers. Add the remaining cabbage to the dumplings and sprinkle with paprika. Season with a little pepper, salt, and caraway powder. Bring to a boil briefly, then simmer gently with the lid on for about 1.5 hours. Before serving, remove the dumplings, mix the cabbage well, and season again to taste. A Bauernstuten (farmer’s bun) is traditionally served with this dish. This dish tastes even better reheated. If you don’t like caraway, you can leave it out; it simply adds a little extra flavor. If you like, you can also add a few smoked sausages.